초록 close

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the ‘DietaryGuideline’ for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete aquestionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), theinformation about dietitians (such as age, education, and job history), and the extent of the use of processed foods andfrozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of everyfood ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat;287 μgRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%,respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menuof 40% of the schools provided < 55% of energy from carbohydrate, and 39% of the schools offered lunch that provided≥ 30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the ‘DietaryGuideline’ of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. Wesuggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acidand cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can bereduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to79 mg. Efforts to meet ‘Dietary Guideline’ for School Lunches should be made, especially to reduce fat intake, whilemaintaining essential nutrient intake at sufficient levels for childen. (Korean J Community Nutrition 12(1) : 90~105, 2007)